Finger Lickin' American Lamb Loin Chops with Romesco Sauce and Grilled Scallions

To make the Romesco Sauce: Slit the dried chile lengthwise and discard the stem and seeds; chop into small pieces. In a small bowl, add chile pieces, tomatoes and vinegar; rehydrate for about 30 minutes. In a food processor, add almonds and garlic; pulse to finely mince. Add the tomato mixture, roasted pepper, bread crumbs and salt; process to a coarse purée, scraping down the sides of the bowl as needed. With the processor running, slowly drizzle in oil through the feed tube. Add salt or vinegar as needed. (The Romesco will keep in the refrigerator, covered, up to 3 days.) 

To grill the lamb and onions: Preheat a gas grill to high heat or build a hot fire in a charcoal grill. Brush the grates clean. Season the chops generously on all sides with salt and pepper and rub with olive oil to lightly coat. Toss the onions with enough oil to lightly coat and sprinkle them with a pinch of salt. 

Place the American Lamb chops on the hottest parts of the grill and cook, turning once, until nicely charred on both sides and the internal temperature of each reaches 130°F to 135°F on an instant-read thermometer for medium-rare, about 5 minutes per side. Transfer grilled chops to a large platter; cover loosely with foil to rest while you grill the onions. (The internal temperature will increase to 145˚F.) 

Grill the onions until softened and lightly charred, turning occasionally, about 5 minutes. 

Spread the Romesco Sauce on a large serving platter and arrange the lamb chops over the sauce. Strew the grilled onions over the top. Serve with napkins!